Today was the start of my first free weekend in ages and I just really felt like making something a little fun and delicious so here are my pb&j cookie sandwiches! I promise they are actually really simple to make
Making chia jam is so simple and I encourage everyone to give it a go! You dont have to add any extra sugar to it just some vanilla and it is oh so delicious on toast or dolloped on top of your porridge. I used dark roasted crunchy peanut butter but just use your favourite whether that be smooth or crunchy!
As always, use at least 70% dark chocolate in this recipe ideally about 85%!
Peanut Butter Jelly Cookie Sandwiches – Makes approx 12 cookies
- 1 1/2 cups rolled oats
- 1/2 cup shredded coconut
- 12 medjool dates
- 1 tsp vanilla
- 1 tbsp rice malt syrup
- 1 tbsp peanut butter
- 1 cup / 100g frozen raspberries
- 1/4 cup water
- 1 tsp vanilla
- 2 tbsp chia seeds
- 200g dark chocolate
- crunchy peanut butter
- Place all cookie ingredients into a food processor and blend until a sticky dough forms
- Roll the dough out between two sheets of baking paper until about 1/2 cm thick
- Cut cookie rounds out using a cookie cutter and place onto a tray, repeat process of rolling out dough till you have used it all up
- Put your cookie rounds into the fridge while you make the raspberry jam
- To make the jam place the raspberries, water and vanilla into a small saucepan over a low heat and mash with a fork
- Once thawed and mashed turn off the heat and add in the chia seeds, mixing until it starts to thicken
- Pour into a bowl and place into the fridge to cool
- While jam is cooling spread a small amount of peanut butter onto half of your cookie rounds, and then top with a spoonful of the cooled jam
- Sandwich the cookies together and place back into the fridge while you melt the chocolate
- Melt your chocolate in a heat proof bowl in the microwave, stirring every 30 seconds until melted
- Dip the cookies into the chocolate using two forks and place back onto a tray lined with baking paper in the fridge to set for at least 3o minutes
- Enjoy straight away or store in a container in the fridge until ready
- Store any excess chia jam in a jar in the fridge for up to a week
